acorn squash soup

I try not to complain. No one wants to be that person who’s always whining about everything. If something is genuinely wrong I put it in perspective with eternity and find peace in knowing that Jesus still stands and always will. However, I must be completely transparent, life is really tough right now. I’m going through the most challenging thing I’ve ever experienced and the outcome could be even worse. I don’t want to complain, but when do you share these things? When is it ok to be real even when it means you need help?

In this time I’ve had to battle discouragement and the temptation to celebrate in a seemingly endless pity party, but God still rules and knows what all of this is for. I was running into the grocery store last evening, struggling, when I noticed the young man collecting all the carts from the parking lot, seeming to be physically struggling. I immediately realized, that I was giving in to a lie. I was giving in to a lie that said it was okay to dwell on my hard situation when there is a lost and lonely world that needs conquering for Christ. Often times in a battle you don’t sleep, you don’t eat, but you keep moving. Even if your feet are numb from trudging through snow, or your mouth is cracked from days spent in the blazing desert, you keep moving. My entire life has felt like a race in slowly drying cement, and now it’s almost dry, but I HAVE to keep moving. Even if I have to chisel away a dry mass, I must keep moving.

I’m not on this planet for me. I’m not on this planet even to be happy. I’m here to glorify God. I’m here to fight, and I must keep moving.

Please pray for my family.

‎”God is not a man, that He should lie, nor a son of man, that He should repent. Has He said, and will He not do? Or has He spoken, and will He not make it good?” Numbers 23:19

Acorn Squash Soup
1 acorn squash (about 4 c shredded)
2 c water
2 c celery (chopped)
1 c walnuts (soaked and dehydrated)
1/2 a medium red onion
2 T coconut oil
3 t Celtic Sea salt
1 t dill
1/4 t curry
1/4 t black pepper

Remove seeds, peel, and shred acorn squash. Boil 3 c water. Remove from heat and add 3 c room temperature water. Place shredded acorn squash in water, cover pot, and let tenderize for about 20 minutes. Strain squash and blend with all ingredients until warm. Enjoy!

Next week: carrot ginger juice.

7 Responses to acorn squash soup

  1. This really touched me. It was a blessing to read. I pray God moves immensely in you and your family’s life. Keep pushing, fight with faith this fight :) 1 Timothy 6:11-16

  2. Rachel, well thank you! I’ve tried some pretty gross raw soups (homemade or at restaurants), but I gave it another try and it turned out really yummy! You can always adjust ingredients to your liking as well : )

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